They carry out sampling activities, interactive sessions & workshops and monthly thematic festivals which make shopping at Foodhall an enriching experience.
The menu included the Classic Greek Salad, Black Bean and Chipotle Burger and Candied Orange & Ginger Pancakes & Waffles.
The chef's started with the Classic Greek Salad which hardly took a minute once the veggies were diced. The diced veggies included Yellow & Red Bell Peppers, Cucumber, Tomato and Onion along with some hand-torn Iceberg Lettuce and both Green & Black Olives. All veggies were then transferred into a huge salad bowl and was seasoned with a generous helping of Extra Virgin Olive Oil, Salt, Black Pepper, Lemon Juice and Oregano. The salad was then topped with cubes of Greek Feta Cheese and served cold. The Greek Salad is known because of the colorfulness it brings to the salad bowls.
Next on the menu were the Pancakes. The batter was prepared before hand in ribbon like consistency using Flour, Baking Powder, Eggs, Sugar and Vanilla Essence. The batter was poured in a non stick pan and fluffy pancakes were made in golden brown color. They were served along with Butter, Maple Syrup and the star of the day - Orange Zest and Ginger infused Sugar Syrup in ek taar consistency.
The chef's also made waffles with the same batter on request by the participants.
Our take home tips included - never mix olive oil to your salad well in advance as it de-colours the veggies, lightly toast patty's made from boiled ingredients as it is already cooked and the flavor might get hampered if overdone and while making your pancakes make sure the batter spreads equally in the pan and the pan gets equal amount of heat from the flame across the cooking area.
It was a very informative and interactive session.
By Roma Malhotra
Photographer - Jaspreet Kaur